Mother'S Original Rich Shortcake
A classic and fluffy shortcake with tender layers, perfect for showcasing fresh fruits and ideal for family desserts or casual gatherings.
Ingredients
Instructions
- Sift dry ingredients; cut in shortening.
- Add combined milk and beaten egg to the dry ingredients and mix well.
- Turn out the dough onto a lightly floured surface.
- Divide the dough in half.
- Pat each half out to fit 8-inch round pans.
- Bake in a 450° F oven for 15 to 18 minutes.
- Fill with any fruit of your choice.
Tips & Substitutions
For a richer flavor, try substituting half of the shortening with butter. If you don't have baking powder, you can make a substitute using a combination of baking soda and cream of tartar. Be careful not to overwork the dough to keep the shortcake tender. For an extra touch, consider adding vanilla extract to the milk mixture.
Serving Suggestions
This rich shortcake pairs beautifully with fresh berries, whipped cream, or a scoop of vanilla ice cream. Consider serving it alongside a light salad or a fruit compote for a refreshing contrast. It also works well with a drizzle of chocolate sauce or a sprinkle of powdered sugar for an elegant touch.
Storage & Reheating
Store any leftover shortcake layers wrapped in plastic wrap or in an airtight container at room temperature for up to two days. If you need to keep them longer, refrigerate for up to a week. To reheat, wrap each layer in foil and warm in a low oven until just heated through, about 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Mother'S Original Rich Shortcake contains roughly 332 calories, with 6g protein, 64g carbohydrates, and 7g fat. It is a good source of calcium (14% of the Daily Value), iron (12% of the Daily Value), and protein (11% of the Daily Value). Note that it is relatively high in sodium, at 1095mg per serving (48% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. To maintain tenderness, consider using a blend of half whole wheat and half all-purpose flour.
What fruits work best for filling the shortcake?
Classic choices include strawberries, blueberries, or peaches, but feel free to experiment with any seasonal fruit. For a unique twist, try a combination of fruits or add a splash of lemon juice to enhance their flavor.
Can I prepare the dough in advance?
Absolutely! You can prepare the dough and refrigerate it for up to 24 hours before baking. Just remember to let it sit at room temperature for about 15 minutes before rolling it out to achieve the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).